Giardiniera, also known ‘assottaceti’ is a condiment made of pickled vegetables. Italian immigrants brought it to Chicago in the late 19th century and it is arguably Chicago’s most popular condiment for Italian beef sandwiches, pizza, sausages, antipasto, etc. Though you can find giardiniera in other places (like in New Orleans on a muffaletta), it is very difficult to track down! It is much easier to make yourself. I love making giant batches of giardiniera because it lasts forever and everyone loves it as a gift. I personally love putting giardiniera on sandwiches and serving it with antipasto and bread. This recipe makes hot giardiniera, you can cut back on the hot peppers and red pepper flakes to make it mild.
- 2 green bell peppers, diced
- 2 red bell peppers, diced
- 8 fresh peperoncino (hot peppers like calabrian chilis or pepperoncini)
- 1 celery stalk, diced
- 1 carrot, diced
- 1 white onion, chopped
- ½ cup fresh cauliflower florets
- ½ cup salt
- 2 cups water to cover
- 3 cloves garlic, rough chopped
- 1 tablespoon dried oregano
- 1 teaspoon red pepper flakes
- ½ teaspoon black pepper
- 6 oz olives, chopped (choose your favorite olives)
- 1 cup white vinegar
- 1 cup olive oil
- Place bell peppers, hot peppers, celery, carrots, onion, and cauliflower into a bowl and stir in salt. Pour enough cold water over to cover everything and cover bowl with plastic wrap. Place in the fridge for 12 hours (or overnight).
- When that’s finished, in a separate bowl, combine garlic, oregano, red pepper flakes, black pepper, and olives. Pour in vinegar and olive oil, and mix well.
- Pour the garlic mixture over the vegetables, stir and cover. Refrigerate covered for 2-3 days before using.